I short cut the process by precooking the sausage. Baked in MPO for 11 minutes, with vent 100% closed. Stone temperature were in the top 600s, I lowered the burners to minimum while baking. I rotated it only couple time. It need to be rotated at least once every 3 minutes.

Thanks John, I was surprised how well the crust held up, you can lift a slice without breaking. The only concern I have, is the amount oil used in this dough recipe... I like to try another dough recipe that uses less oil.

The only concern I have, is the amount oil used in this dough recipe... I like to try another dough recipe that uses less oil.

Bert,

For a first try at the Chicago deep-dish style, I would say that you did very well.

You and Garvey might be interested in this, but I once did some research on the quantity of oil used for the deep-dish style and my recollection is that the range was about 8-30%. Then, a member shared an old Giordano's dough recipe that had been given to him by a relative or acquaintance that went back many years. I did not keep the PMs the member sent me but he said that the recipe was an original Giordano's dough recipe. I converted the recipe to baker's percent format for my own edification and saw that the amount of oil was about 2%. There was also butter or margarine (I don't remember which) used in the dough, at 4%. So, the total fat was only 6%. That sort of flies in the face of how people view oil in a Chicago deep-dish style dough. Also, because of the low total fat, the hydration was higher than what is typically used today. The salt content was also on the low side, much like what you used in your deep-dish dough.

Bert,For the very first time in your often unorthodox, yet often successful experimentation's....I think this is your most arse backward thing you have done. I know you recently talked about possibly needing some assistance for a Chicago DD experimentation/trials on the MPO.Please take a deep breath my friend and check out the forums Chicago section concerning the basic build of a DD pizza.I understand that you would like to include this style of pizza within the MPO's arsenal. I do feel it is possible....but c'mon man....you gotta help us out a 'lil Bert. Bob

Bert,For the very first time in your often unorthodox, yet often successful experimentation's....I think this is your most arse backward thing you have done. I know you recently talked about possibly needing some assistance for a Chicago DD experimentation/trials on the MPO.Please take a deep breath my friend and check out the forums Chicago section concerning the basic build of a DD pizza.I understand that you would like to include this style of pizza within the MPO's arsenal. I do feel it is possible....but c'mon man....you gotta help us out a 'lil Bert. Bob

Bob, I appreciate and welcome your input with as always. I am new at this, please clarify what part was unorthodox, was it the use of cooked sausage?

Bob, I appreciate and welcome your input with as always. I am new at this, please clarify what part was unorthodox, was it the use of cooked sausage?

No Bert...I was referring to all your past "ways of doing things". This time 'round here you really hit it outta the park! But as you have come to learn....we're gonna get this right.....your dedication is what spurs the rest of us on.

Furthest thing from a DD....you don't like our forums Chicago Style section Bert? There are some easy to follow authentic recipes there. I've made a few of them myself and I'm always impressed at how the members over there really do a good job at creating homemade DD pizza pies.Bob

I am sure Bob is jerkin' yer chain a bit. That pie you made looks great. And I did see your explanation of the cooked sausage. Cooking a DD at 600 degrees for an 11-minute total bake time? Amazing. You certainly know your craft and your equipment.

Regarding the oil content of the dough, did it taste too heavy? Or was it tough to manage in the MPO? I'm just wondering why you're looking for a leaner dough. If you like the flavor but just want to ingest less oil, you could try making this same pie with less dough. Ed's (vcb's) dough recipe calls for a dough weight of just under 400g for a 12" pie, vs. nearly 600g for the BTB. Ed's recipe is not only a great recipe but is also a great guideline for experimentation--with the full method and process mapped out, step by step. Even when I make the BTB Semolina dough, I use Ed's weights and procedures. (I can't imagine needing 50% more dough, personally, but YMMV...)

You and Garvey might be interested in this, but I once did some research on the quantity of oil used .. an old Giordano's dough recipe ... saw that the amount of oil was about 2%. There was also butter or margarine (I don't remember which) used in the dough, at 4%. So, the total fat was only 6%.

Thanks, Peter. That confirms my personal experience that Giordano's dough is quite dry and flavorless. It reminded me more of matzoh than pizza. Their thin crust was also bland (presumably the same dough is used).

I am sure Bob is jerkin' yer chain a bit. That pie you made looks great. And I did see your explanation of the cooked sausage. Cooking a DD at 600 degrees for an 11-minute total bake time? Amazing. You certainly know your craft and your equipment.

Regarding the oil content of the dough, did it taste too heavy? Or was it tough to manage in the MPO? I'm just wondering why you're looking for a leaner dough. If you like the flavor but just want to ingest less oil, you could try making this same pie with less dough. Ed's (vcb's) dough recipe calls for a dough weight of just under 400g for a 12" pie, vs. nearly 600g for the BTB. Ed's recipe is not only a great recipe but is also a great guideline for experimentation--with the full method and process mapped out, step by step. Even when I make the BTB Semolina dough, I use Ed's weights and procedures. (I can't imagine needing 50% more dough, personally, but YMMV...)

Cheers,Garvey

Thanks Garvey... baking time was a lucky guess.

The oil content of the dough tasted heavy. On the other hand, I had one visitor who loved it and prefered it over my NY pizza. I guess it is a matter of taste.

The dough amount was perfect. just like to use less oil. I will try Ed's weight next time.

Thanks, Peter. That confirms my personal experience that Giordano's dough is quite dry and flavorless. It reminded me more of matzoh than pizza. Their thin crust was also bland (presumably the same dough is used).

Garvey,

I found more of my notes on the old Giordano's dough recipe. The recipe itself was from 1974-1975. And the solid fat was margarine.

If I recall correctly, the Giordano dough recipes on the forum call for considerably more than 6% total fat.

For my second attempt, I baked at lower Temp and for 20 minutes, rotated a 1/4 turn every 5 minutes (used the heart as pointer, to keep track). I used the same ingredients as the last time except I used fire roasted crushed tomato instead of diced tomato, and added a can of sliced mushroom while precooking Italian Sausage. It didn't taste as heavy as last for some reason, even thought I used the same amount of oil. Definitely a repeat.